In short
In 2026, customers expect more than an espresso and a soda on the menu. Kombuchas, mocktails, caffeine-free functional drinks, colourful plant-based lattes: here are five trending drinks to test in your café or restaurant, with the key points to know before getting started.
Contents
The drinks menu is no longer a mere accompaniment to the food menu: it has become a real differentiation lever, and often the most profitable line on the bill. Customers, particularly Gen Z and Millennials, are looking for drinks that are enjoyable, that tell a story and that, more and more, contain neither caffeine nor alcohol.
Here are five rising trends in 2026, with what you need to know before testing them in your venue.
Kombucha and fermented infusions
Kombucha is no longer a niche product sold only in organic grocery stores. Served on tap or in bottles, it is settling in for good on the menus of cafés and restaurants that want to offer a sparkling alternative to classic soda, perceived as healthier and more interesting in taste.
The commercial argument is simple: a comfortable margin, easy storage, and a product that lends itself well to seasonal variations (ginger-lemon, hibiscus, red berries). Homemade fermented infusions, less common, also let a venue stand out from its direct competitors.
Crafted mocktails
The mocktail has changed status. It is no longer the compromise drink for those who don't drink alcohol, but a creation in its own right, crafted with the same codes as classic mixology: homemade syrups, fresh herbs, careful presentation.
For a restaurant or bar, offering two or three signature mocktails on the menu lets you capture customers looking for enjoyment without alcohol, without overcomplicating the drinks menu or stock management.
Caffeine-free functional drinks
This is probably the most structuring trend for 2026: a growing share of customers are looking for a "useful" drink, one that supports digestion, relaxation or energy, but without the jitters or side effects of caffeine. Adaptogens (ashwagandha, lion's mane), nootropics and superfood powders are showing up on the menus of the most cutting-edge coffee shops.
Ube, a purple tuber from the Philippines that is naturally caffeine-free and rich in fibre and antioxidants, is one of those novelties starting to appear on menus in France and Switzerland, in latte form. It ticks the boxes of taste (mild, lightly vanilla-like), visual impact (natural purple colour) and wellness, without needing a complicated explanation to the customer.
OYA Original
A caffeine-free signature drink for your menu
OYA Original is a 100% pure ube powder, with no additives, sourced in the Ilocos Region, Northern Luzon. We are happy to support cafés and restaurants that want to test a differentiating drink on their menu: feel free to write to us to discuss it.
Discover OYA OriginalColourful plant-based lattes
After the matcha latte and the turmeric golden latte, the family of colourful lattes keeps growing: beetroot latte, chai latte, and now ube latte for its natural purple hue. These drinks share a strong common point: they are visually spectacular, which makes them particularly well suited to sharing on social media, a free marketing lever for the venue that offers them.
Technically, these lattes are prepared with the same equipment as a classic cappuccino (hot or plant-based milk, frother), which limits the investment needed to offer them.
Specialty coffee and gentle brewing methods
Coffee obviously remains central, but expectations are evolving: traced origin, lighter roasts, gentle methods (filter, cold brew, V60) rather than espresso by default. The most knowledgeable customers are ready to pay more for a coffee whose origin and brewing method are highlighted on the menu.
Cold brew in particular continues to grow, driven by more regular consumption throughout the year and not only in summer.
How to add these trends to your menu
Start small. No need to add all five trends at once. One or two well-chosen novelties, tested over a few weeks, are enough to gauge your customers' interest before going further.
Check how simple it is to prepare. A drink that requires heavy equipment or too long a preparation time will hinder adoption at peak hours. Functional powders or homemade concentrates limit this risk.
Train your team. A new drink sells better when the floor or counter staff can explain it in one sentence, without an overly technical speech.
Take care of the visuals. A colourful or original drink that isn't showcased on social media or in the window loses a large part of its differentiation potential.
Frequently asked questions
Which trending drink is the easiest to add to an existing menu?
Colourful plant-based lattes and powder-based functional drinks are the easiest to integrate: they use equipment already behind the counter (milk frother) and don't require heavy training.
Do you need specific equipment to offer kombucha on tap?
Yes, a dedicated tap system is needed for draft service. In bottles, no additional investment is required, you only need to plan for cold storage.
Are customers really interested in caffeine-free drinks?
Yes, a growing share of consumers, particularly in the evening or among people sensitive to caffeine, are actively looking for tasty alternatives to classic coffee.
Does Vytal Oya work with cafés and restaurants?
Yes, we are open to collaborations with cafés, restaurants and hospitality (CHR) venues that want to offer ube latte on their menu. Feel free to contact us if you are interested.
Sources: METRO France, metro.fr/blog/tendance-restauration-2026; Delidrinks, delidrinks.com/blog/les-8-grandes-tendances-boissons-chr-pour-2026.html; Superpotion, superpotion.fr/tendances-boissons; Wybrecht, wybrecht.fr/actualites/tendances-boissons-sans-alcool-2026. Written by Antoine, co-founder of Vytal Oya.
